Escargot à la Bourguignonne

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Tender escargots baked in garlic-parsley butter, a traditional Burgundy appetizer perfect for wine nights and at-home bistro cooking.

Prep Time:

20 Minutes

Cook Time:

12 Minutes

Yield

4 Servings

Ingredients

48 high-quality canned snails

1 C. unsalted butter (2 sticks), softened

4 cloves garlic, finely minced

2 medium shallots, finely minced

1/4 C. flat leaf fresh parsley, finely chopped

1 T. white wine

1 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

48 Escargot shells

Preparation

Preheat oven to 400°F

Rinse snails and pat dry.

Combine butter and remaining ingredients. Using a spoon or piping bag, put 1/4 t. compound butter into shell cavity, add snail, and add an additional 1/2 t. butter. Once all the shells have been filled, use any remaining butter to fill shells.

Place escargot in a pie tin or shallow baking dish. Pack them so they are touching, but do not layer. Cook for 10-12 minutes until the butter has melted and the shells begin to brown.

Divide shells into a soup plate or pasta bowl and pour remaining butter on top.

Serve with lemon and crusty bread.

Chef's Notes:

For the best flavor, prepare your garlic-herb butter at least 4 hours in advance, or even the day before. This allows the flavors to meld beautifully.

Wine Selection: White Burgundy - Aligoté or Chablis, or splurge on a Meursault.